What is a good substitute for panir (paneer), other than tofu?

Question

Panir is a non-melting Indian cheese made without enzymes. I've tried a few Latin American cheeses, but they're either too salty or stringy when heated. I've tried making it, but it didn't have the right texture (too crumbly). Thanks!

Answer 1

if it was too ccrumbly use heating the milk to lower temperature next time - thats the first troubleshoot. or use yoghurt as th curdling agent, or dont squeeze so much liquid from it. may be also because u used low-fat milk - the original recipe works for milk as flows from the cow -3,5% minimum

Answer 2

take 1 liter of milk
start boiling wen boils add lime juice
it turn into curd then
filter it throw the water and freese the white colour one

after some time cut into cubes

this works well

Answer 3

Firm riccotta cheese works best! Freeze it for about 10-15 min.
then cut into 1" cubes, pan fry & add to spinach, peas, veggies...